Ingredients and Weight:
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) rolled oats
- 1/3 cup (75g) granulated sugar
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) baking soda
- 1/2 teaspoon (2.5g) salt
- 1/4 cup (60ml) vegetable shortening
- 1 large egg
- 1/2 cup (120ml) buttermilk
- 1 cup (120g) fresh or frozen blueberries
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2/5 (Beginner)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, oats, sugar, baking powder, baking soda, and salt.
- Cut shortening into dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together egg and buttermilk. Add to dry ingredients and mix until just combined.
- Fold in blueberries and shape dough into an 8-inch (20cm) circle.
- Cut circle into 8 equal triangles.
- Transfer scones to prepared baking sheet and bake for 20-25 minutes, or until golden brown.
- Let cool on wire rack for a few minutes before serving.
Nutritional Information:
Per scone:
- Calories: 250
- Fat: 10g
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Warm and comforting
- Blueberry flavor with a hint of sweetness
- Buttery and flaky texture
- Perfect for breakfast, brunch, or snacking
User Comments:
- "Delicious and easy to make! The blueberries add a burst of flavor."
- "My family loved these scones. They were fluffy and not too sweet."
- "I served these scones with jam and cream. They were a perfect treat."
Special Precautions and Tips:
- For a vegan version, replace buttermilk with soy milk or almond milk.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon (15ml) of lemon juice or vinegar to 1/2 cup (120ml) of milk. Let sit for 5 minutes before using.
- To make larger scones, cut the circle into 6 triangles instead of 8.
- For a crunchier texture, bake scones for a few minutes longer.
